Make the ultimate comfort food for your family: Homemade Shepherd’s Pie (or Cottage Pie) with ground beef (or lamb!) – simple, yummy and easy to make.
A delicious filling with lots of gravy underneath a fluffy layer of mashed potatoes – perfect for a cold night, or as a special St. Patrick’s Day treat.
I always use my Instant Pot Mashed Potatoes on top (but regular mashed potatoes work just fine, if you’re not an instant-potter 😉). You can also use leftover mashed potatoes (those also make great Irish potato pancakes… just saying!). Simple, but so comforting!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Wine: You can skip the wine and use more broth instead. If you’re not sure which wine to use, go for a dry red wine you would also drink. A Merlot or Pinot Noir is great. (You can technically use cooking wine, it’s just not my preference – if you do use seasoned cooking wine, make sure to taste test and pay attention to the amount of salt you add.)
- Tomato paste: Can also use ketchup instead if you don’t have tomato paste.
- Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut.
- Allergy friendliness: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any).
- If you don’t like peas, it’s also delicious with chopped green beans.
- I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉
- You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.
Beef or lamb?
It might we worth telling you right now that the technical term for this recipe is actually cottage pie (made with ground beef) and not authentic shepherd’s pie (made with ground lamb). But my mission here on Savory Nothings is always to share recipes real people with a real grocery budget and a regular grocery store and an everyday exhausting kids/work/life situation can make.
So, there it is. Fake Shepherd’s Pie. Aka Homemade Shepherd’s Pie with ground beef. One that’s simple and affordable and delicious. It is the best ❤️
Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.
Step by step photos
Recipe tips
- Don’t be scared of adding some color: Make sure to brown the meat and vegetables well for the most intense flavors
- Do not skip cooling the filling: This is how you keep the layers in shepherd’s pie from mixing; depending on the dish and the room temperature, cool it for 15-30 minutes (sometimes I put mine outside in the winter, it’s cold in 15 minutes!)
Shepherd’s Pie FAQs
Like I said above, the main difference between cottage pie and shepherd’s pie is the meat: Shepherd’s pie uses ground lamb, cottage pie uses ground beef. In America, the term Shepherd’s pie has commonly been adopted for the version made with ground beef.
Yes, if you keep it in the fridge, shepherd’s pie keeps well for up to 3 days. Just reheat it until piping hot all the way through and serve.
Oven: Reheat the leftovers at 350°F until piping hot all the way through (this will take 15-30 minutes, depending on how much of the pie you are reheating). If you’re re-heating leftovers, I recommend transferring them to a clean baking dish to avoid food burnt into the dish.
Microwave: Make sure you put the pie in a microwave-safe dish. Cover and microwave in 30 second bursts until piping hot all the way through. Check the pie in between (careful, it can get hot!) and stir a little to make the food heat evenly.
Make ahead instructions
Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.
Freezer instructions
Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months.
To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.
Serving suggestions
As a casserole, this is generally an all-in-one meal I often serve pretty much by itself. Sometimes I’ll make sautéed green beans or crockpot glazed carrots on the side, especially if it’s a holiday or we have family over.
A nice green salad is also a good side. I make mine with a homemade honey mustard dressing – so good!
I LOVE Shepherd’s Pie. It’s the ultimate comfort food to me. It reminds me of working in a pub after finishing high school, it reminds me of my late British grandma, and it reminds me how much better it is to spend St. Patrick’s Day at home vs at a party, haha!
While, admittedly, this IS a bit more work than something like a one pot pasta or a throw-together casserole… It’s still fairly simple for such a hearty and traditional meal.
AND, you can always make double and freeze one for an easy meal later – freezer instructions are included in the recipe notes below. Enjoy!
More comfort food classics
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Homemade Shepherd’s Pie
Recipe details
Equipment
- Casserole Dish
Ingredients
- 1 tablespoon oil
- 1 pound ground beef
- 1 clove garlic chopped
- 2 onions finely chopped
- 2 medium carrots finely diced
- 2 sticks celery finely diced
- ½ teaspoon salt
- ¼ teaspoon ground paprika
- ground black pepper to taste
- 2 tablespoons white flour
- 2 tablespoons tomato paste
- ⅓ cup red wine OR more broth if avoiding alcohol
- 1 cup beef broth
- 1 cup frozen peas
- 1 tablespoon finely chopped parsley
- ½ teaspoon finely chopped thyme
- 1 teaspoon finely chopped rosemary
- 4 cups mashed potatoes (click for my recipe and you’ll have some leftovers to sneak during cooking)
- ½ cup shredded cheddar cheese
Instructions
- Brown meat and vegetables:Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
- Season and deglaze the pan:Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
- Finish filling and cool:Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
- Prep mash:In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough.
- Bake pie:Preheat the oven to 400°F (200°C). Spread the mashed potatoes over the cold filling. (Be careful not to mix up the two.) Criss-cross with a fork for a great look and crispy edges! Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).
Notes
Beef or lamb?
Feel free to use ground lamb in place of the beef for a more authentic version! Lamb tends to be more fatty, so drain it after browning if you prefer less fat.Make ahead instructions
Assemble the entire pie as directed in the recipe, right up to the finally baking step. Cover and refrigerate for up to 3 days, then bake at 400°F for 30-40 minutes, or until the filling is bubbly and the top is golden.Freezer instructions
Prepare as directed in the recipe, right up to the final baking step. Wrap well with foil and then aluminum foil. Label and freeze for up to 2 months. To reheat: No need to defrost! Remove both foils, then replace the aluminum foil. Bake at 400°F with the foil on for 1 hour. Remove the foil and bake for another 10 minutes, until browned.Cooking tips
- Make sure to brown the meat and vegetables well for the most intense flavors
- Don’t skip cooling the filling. A cool filling is much easier to top with mashed potatoes without mixing the layers.
Ingredient notes
Mashed potatoes: I usually make my Instant Pot Mashed Potatoes for this, but my regular mashed potatoes are delicious, too. I’ve also had readers made this with ready-made mashed potatoes, so that’s a great shortcut. Tomato paste: Can also use ketchup instead if you don’t have tomato paste. Gluten free: For a gluten-free friendly version, use cornstarch in place of the flour. Be sure to check all of your ingredients to make sure they’re gluten free (especially the beef broth! you can use water if you don’t have any). If you don’t like peas, it’s also delicious with chopped green beans. I hear people make this low carb by using mashed cauliflower they whisk together with 1 egg yolk in place of the mashed potatoes. I love my potatoes, but your call 😉 You can also make this vegetarian by using 2 cups of cooked, brown lentils in place of the ground beef and vegetable broth in place of the beef broth.Nutrition
More recipe information
And in case you’re here for St. Patrick’s Day…
More Irish inspired recipes
I first published this recipe in 2017. I republished it on 06/04/2020 to make it better for you.
Linda says
Best Shep Pie I have ever had, huge hit!!!!
Nora says
I’m so glad, Linda!
Brenda says
I made this for my husband this evening and it was a big hit! We both loved it !! I’ve already shared your link with a friend! Like others have said , it is a bit time consuming to prepare, but it is so well worth it! I’m looking forward to trying your Guinness Irish Stew recipe next!
Nora says
I’m so glad, Brenda!
Marie says
Fantastic!
Nora says
I’m so glad, Marie!
Niki says
I made this tonight and loved it other than the taste of rosemary and I used half the amount the recipe called for. I will definitely make this recipe again and omit rosemary. I also used the recipe for instant pot mashed potatoes and that worked very well. It is very time consuming but worth it!
Nora says
Hi Niki, sorry the rosemary wasn’t to your taste, but I’m glad you enjoyed the recipe otherwise. Did you use fresh or dried rosemary? Depending on your exact kind, it could be stronger than mine was, but I’d love to hear so others can be aware.
Jamie says
I love this recipe. I have made it a few times. It is delicious and forgiving. Tonight I used lamb but was missing fresh carrots, celery and beef broth. I used chicken broth a bag of frozen peas and carrots and a fresh shallot. It was delicious. I paired it with a crusty loaf of bread and a nice glass of wine and it was a lovely dinner.
Nora says
I’m so glad, Jamie!
Donna P says
Made this last night for our supper. I left the garlic out because we hate garlic. It was fantastic. My hubby just loved it. Will most definitely be making this again.
Mabel Higgins says
I made this on St. Patrick’s Day. It was so tasty I had to have seconds. Thank you for sharing.
Pam Williams says
My favorite comfort food. The addition of thyme, rosemary and the red wine sets the flavor apart from other recipes I have tried. Easy to multiple when feeding a crowd.
Pat G says
I have made this with both ground beef and with lamb, both came out great! Probably the only real change that I made is that I used about 1/2 a bottle of Killians beer instead of wine. I’ve tried other recipies that used wine, some that used Guinness and mostly Killians comes out somewhere between and adds just the right amount of flavor.
Tinka says
This is a must make recipe! Especially if you have a family that loves mashed potatoes hamburger and all of the above. I have purchased the Shepherd’s Pie ( actually Cottage Pies) from our butcher which is very good but yours is excellent, Nora. I made the recipe exactly as you listed it (I used the red wine) and my son who is 18 absolutely “loved it”. We had quite a bit of leftovers and he took some to his friends. He said he was glad he did not take it all, because they ate it all, so he could enjoy the leftovers at home. Thank you for such tasty recipes! I am looking forward to making the Guinness Beef Stew.
Nora says
I’m so glad, Tinka! And I hope you’ll love the Guinness Beef Stew just as much.
Denise Ellingson says
I made this for dinner last night. It takes a while to prepare with all the dicing and prep, but it is worth it. I used dried spices as that is what I had omitting the Rosemary because of personal preference and I used the ketchup because I did not want to open a can for just the 2 tablespoons and I forgot the cheese on top but otherwise followed the recipe. The wine makes a great taste addition. This is the best recipe for shepherd’s/cottage pie that I have made. This is definitely a keeper!
Nora says
I’m so glad to hear this, Denise!
Sandy says
The shepherds pie recipe was excellent!!
Nora says
I’m so glad, Sandy!
Shirene says
Delicious! I love this recipe! The flavors came together so well and I have never put cheese on top, which was a revelation! Only sub I made was some small diced zucchini for the peas as I have a pea-hater in the family LOL!
Nora says
Shirene, I’m so glad! And great tip with the zucchini!
Felichia says
Great recipe! I also added fresh chopped mushrooms. Thinned the gravy out with a little more wine and broth as I did not want the fillings to be dry.
Olivia says
The spices made this meal! My husband just can’t get enough!!
Lacey says
Just took my first bite and my immediate thought was; this is a keeper! The fresh herbs really make this dish shine. I chose to make the homemade mashed taters in the ingredients section too. (So glad I did.) I’ve never added nutmeg to my mashed potatoes, but it’s my husband’s favorite spice and was a instant hit. I can’t wait to try this with other cheeses! I think I will freshly grate some white cheddar next time. We did a 4 cheese shred this time and it was great! 😉 Thanks for the tasty recipe!
Nora says
I’m SO glad, Lacey! Thank you so much for your wonderful review!
LACEY says
Second time making this! Was great the first time! This time I only had one onion and 1 tablespoon of tomato paste. I also used white cheddar cheese. End result was just as good.
sjcwee says
I made this for the first time, it is GREAT. Very simple and easy to follow. My family loved this. Thanks for sharing.
smJ
Amira Fernandez says
This was a great recipe to find and make. My kids and I enjoyed it so much. Thank you for sharing your recipe with all of us on pinterest.
Nora says
I’m so glad, Amira! And thank YOU for putting your trust in my recipe, I appreciate it so much.
Britt says
Amazing!
I made this the other night and my husband was blown away by how good it was! He took his first bite and had to stop for a moment to comprehend how delicious it is!😂
Nora says
Haha, Britt, I love that 😁
Cat says
I literally did this the easiest way possible. Frozen chopped onions, frozen veggies… the only fresh I used was garlic and celery. Made for much faster cooking. I used ketchup per suggestion and all broth as I didn’t have any wine. I used instant potatoes and just made them to my taste. Turned out fantastic! Very delicious and flavorful. Will make again!
Miranda says
I made this for a family who had just had a baby.. they said they had received 4 different shepherds pies as meals, but this one was by far the favorite!
Nora says
That is a huge compliment, Miranda! I’m so glad they enjoyed it so much.
Lynn says
My family loved this! It had so much flavor. I used half the red wine and it was perfect!
Elaine says
This was delish.Will make again soon